Description
The tender, juicy and spicy chicken with the flavorful moist, but not soggy, corn tortilla will all come together with every bite. Nobody can resist this incredible chicken fajita stir-fry on your dinner table.
Ingredients
- FOR THE FAJITA MARINADE:
- 1 Tablespoon Lime Zest
- ¼ whole Yellow Onion
- 2 cloves Garlic
- 2 Tablespoons Rum
- ½ teaspoons Salt
- ¾ teaspoons Cumin Powder (freshly Ground Preferred)
- ½ teaspoons Cayenne Pepper
- ¼ teaspoons Oregano
- 1 teaspoon Cornstarch
- FOR THE STIR-FRY:
- 9 ounces, weight Boneless And Skinless Chicken Breast Or Chicken Thigh
- 4 ounces, weight Red Bell Pepper
- 4 ounces, weight Yellow Bell Pepper
- 1 whole Serrano Pepper
- ¾ heads Yellow Onion
- 10 whole (5 1/2 In. Size) Corn Tortillas (gluten-free If Desired)
- 1 Tablespoon Canola Oil
- 2 Tablespoons Finely Chopped Cilantro
- FOR THE FAJITA MARINADE:
- 1 Tablespoon Lime Zest
- ¼ whole Yellow Onion
- 2 cloves Garlic
- 2 Tablespoons Rum
- ½ teaspoons Salt
- ¾ teaspoons Cumin Powder (freshly Ground Preferred)
- ½ teaspoons Cayenne Pepper
- ¼ teaspoons Oregano
- 1 teaspoon Cornstarch
- FOR THE STIR-FRY:
- 9 ounces, weight Boneless And Skinless Chicken Breast Or Chicken Thigh
- 4 ounces, weight Red Bell Pepper
- 4 ounces, weight Yellow Bell Pepper
- 1 whole Serrano Pepper
- ¾ heads Yellow Onion
- 10 whole (5 1/2 In. Size) Corn Tortillas (gluten-free If Desired)
- 1 Tablespoon Canola Oil
- 2 Tablespoons Finely Chopped Cilantro
Preparation
Cut chicken into approximately 3 inch long strips and put it into a dish. Set aside. Place all the fajita marinade ingredients (except cornstarch) into a food processor. Blend until smooth. Pour the mixture onto the chicken, and then mix well until the chicken strips are evenly coated with the marinade. Add cornstarch and mix briefly. Cover the chicken with plastic wrap and refrigerate for at least 1 hour.
Cut peppers and yellow onion lengthwise into ⅛ to ¼ inch wide strips. Cut the corn tortillas into ½ inch wide strips. Set aside.
Heat a sauté pan over high heat. Add half of the oil and heat until the pan is smoky hot. Wait for a few seconds until the oil is hot. Add peppers, yellow onion, and a pinch of salt. Stir-fry until they just start getting soft; approximately 2 minutes. Transfer the peppers and yellow onion onto a plate.
Add the rest of the oil into the sauté pan, and heat on high until the oil is hot. Add the chicken and marinade, and stir quickly and continuously until the chicken strips are almost cooked; approximately 2 minutes. Add corn tortilla strips into the pan, and stir-fry briefly with the chicken for approximately 1 minute. Bring the peppers and yellow onion back into the pan. Gently toss together with the chicken and tortilla. Garnish with cilantro. Serve immediately.
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